Baked Macanese Chicken Chop
A Macanese-style chicken chop pan-fried golden, topped with onion, bell pepper, tangy tomato sauce and melted mozzarella. Savory, juicy – a classic cafe fusion dish.
Ingredients
12 items- Boneless chicken thighs 2 pieces (about 300g)
- Salt 1 tsp
- Black pepper 1/2 tsp
- Cooking wine 1 tbsp
- Soy sauce 1 tbsp
- Tomato sauce 3 tbsp
- Sugar 1 tbsp
- Water 2 tbsp
- Onion 1/2
- Green bell pepper 1/2
- Shredded mozzarella cheese 50g
- Cooking oil 2 tbsp
Nutrition
Steps （7 steps）
Pat chicken thighs dry, lightly pound with knife back. Rub with salt, pepper, cooking wine, and soy sauce. Let marinate for 15 minutes.
Slice onion into strips, cut green bell pepper into rings. Preheat oven to 200°C (400°F).
Heat oil in a skillet over medium heat. Pan-fry chicken about 3 minutes per side until golden and slightly charred.
In a small bowl, stir together tomato sauce, sugar, and water to make the sauce.
Place chicken in a baking dish. Top with onion and green pepper. Drizzle sauce evenly, then sprinkle with mozzarella cheese.
Bake in preheated oven for 10–12 minutes, until cheese is melted and golden with brown spots.
Serve hot, garnished with parsley or extra black pepper if desired.
Tips
Tenderizing the chicken with the knife back helps it become more tender and absorb flavors better. Pan-fry over medium heat to avoid burning outside while keeping inside juicy. Baking time may vary depending on your oven; watch for golden spots on the cheese.
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